ZUCCHINI SOURDOUGH BREAD
Zucchini is a flavorful and nutritious addition to sourdough bread, adding antioxidants, a light vegetable note to the aroma and taste, and greenish-black speckles to the crumb. It is great as a sandwich bread, to accompany a main course and, of course, with butter.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Number Of Ingredients 21
Steps:
- Mix the flour, zucchini, and water. Cover to autolyse for about 1 hour.
- Add the leaven and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
- After the rest, begin a series of 4-6 stretch and folds every 20-30 minutes. During the second stretch and fold, add the toasted sunflower seeds if that is the recipe you are making.
- Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature and starter strength. My Simple Zucchini Sourdough and my Rye Zucchini Sourdough with Toasted Sunflower Seeds fermented for 6.5 hours at 76F. My Rye Zucchini Sourdough fermented 6 hours at 77F.
- Scrape the dough onto a well-floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
- Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose and rice flour, or bran flakes. If you are making the toasted sunflower loaf, consider sprinkling untoasted sunflower seeds into the basket or at the next step, rolling the top of your shaped loaf in sunflower seeds before placing it in the basket.
- Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
- Let the dough proof 1-3 hours at room temperature, or 6-10 hours in the refrigerator. My Simple Zucchini Sourdough and my Rye Zucchini Sourdough with Toasted Sunflower Seeds proofed for 2 hours at 76F. My Rye Zucchini Sourdough proofed 1 hour at 80F and 1.25 hours in the refrigerator.
- Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside. (Follow the temperature limits of your baker.)
- Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
- 500 F for 30 minutes lid on
- 450 F for 10 minutes lid off
- Or until the internal temperature is over 205 F.
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Madushan Prasanga
[email protected]This bread is a great addition to any meal. It's perfect for breakfast, lunch, or dinner.
Queen Owusu ansah
[email protected]I'm going to experiment with adding different mix-ins to this bread next time. I think chocolate chips or nuts would be a great addition.
Ramzam Jutt
[email protected]I would definitely recommend this recipe to others. It's easy to make and the bread is delicious.
Sir Gavin
[email protected]Overall, I'm really happy with this recipe. It's a delicious and healthy way to use up extra zucchini.
Md Mohith
[email protected]I had some trouble getting the bread out of the loaf pan. I think I'll grease the pan more next time.
Adnan Mn
[email protected]This bread is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Birungi Shaluwa
[email protected]I'm new to baking bread, but this recipe was easy to follow and the bread turned out great. I'm definitely going to be making this again.
Muhizi Prince
[email protected]This bread is a bit denser than I expected, but it's still delicious. I think it would be great for sandwiches or toast.
Peerzaada Yousaf
[email protected]I've tried a lot of zucchini bread recipes, but this one is definitely my favorite. It's the perfect combination of moist, flavorful, and healthy.
varati limbu
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this bread. The zucchini flavor is very subtle and it adds a nice moisture to the bread.
Ezzeldeen Ahmed
[email protected]This bread is so easy to make. I love that I can just throw all the ingredients in my bread machine and let it do the work.
Kathi Hall
[email protected]I love the tangy sourdough flavor of this bread. It's the perfect balance of sweet and sour.
Raihan Kaisar (রিফাত)
[email protected]I followed the recipe exactly and the bread turned out perfectly. The crust was crispy and the crumb was moist and flavorful.
Sunny Writes (Sunnywrites4)
[email protected]I've made this bread several times now and it's always a hit with my family and friends. It's the perfect bread for sandwiches, toast, or just eating on its own.
Ev Vilen
[email protected]This bread is a great way to use up extra zucchini from the garden. It's also a delicious and healthy alternative to traditional white bread.
Md Anwer
[email protected]I was skeptical about adding zucchini to my sourdough bread, but I'm so glad I did. It adds a lovely moisture and sweetness without overpowering the sourdough flavor.
shathu Shathu
[email protected]This zucchini sourdough bread is a game-changer! The combination of tangy sourdough and sweet zucchini is divine.